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SAUTE OF SHRIMP WITH BERGAMOT INFUSION

Ingredients: 1 Ripe papya, peeled, diced 1 Lime zest and juice 1 Teaspoon(s) Red onion minced 1 Teaspoon(s) Fresh cilantro, chopped 1/2 Teaspoon(s) Coarse ground black pepper 84 Raw headless Mexican shrimp, peeled and deveined 4 Red bell peppers, roasted and peeled 3 Cup(s) Hot water 6 Earl Grey tea bags 60 Asparagus spears, 2" long 2 Oranges, zest and juice 6 Ounce(s) Lemon juice, fresh 2 Tablespoon(s) Ginger root, minced 2 Tablespoon(s) Shallots, minced 5 Cup(s) Court bouillon 3 Cup(s) Asparagus, tough ends removed Directions: Prepare the papaya salsa first to allow falvors to combine. Place papaya, lime zest and juice, red onion, cilantro and black pepper into small mixing bowl; stir and allow to marinate until service. Start by cleaning the Mexican shrimp. Reserve the shells to utilize in another recipe. Next roast and peel the red bell peppers. Cut them into large pointed strips about 1" wide and reserve for service. Steep the Earl Grey tea bags in hot water and allow the flavor to extract until time for deglazing. Prepare asparagus, oranges, ginger root and shallots. Bring court bouillon to boil. Add couscous and olive oil. Cover and remove from heat. In 2 12" saute pans heat olive oil. Saute the ginger, shallots and shrimp together. Sear shrimp 2 minutes and turn over. Add asparagus and roasted pepper. Deglaze with the Earl Grey tea, add the orange zest and juice; reduce for 2 minutes. Place a timbale mold of couscous at top of entree plate. Place a melange of shrimp, asparagus and red pepper around base of plate and baste with tea sauce. Accompany with a tablespoon of papaya salsa next to the couscous. Serve immediately.
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Both Pam and her mother are k Thai-style tomato and shrimp salad Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool. Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finel Cherry tomato & vegetable saute In a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes. Cover, reduc Big easy shrimp Cook the bacon in a large skillet over medium heat until crisp. Place on a paper towl-lined plate to drain. Crumble when cool. Remove and discard all but 1 tablespoon drippings from the skillet. In the hot drippings over medium heat, cook the onion, bell Acadian peppered shrimp 2 The shrimp should be of a size to number 30-35 per pound. Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until Barbecued shrimp brushed with creole butter Using small, sharp scissors, snip along the top ridge of each shrimp shell. Using a small knife, cut into the top surface of the shrimp to reveal the vein, then rinse it away. In a food processor, mince the garlic, shallots, oregano and thyme. Add Chicken saute with oranges and avocados Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until wel Grilled shrimp & marinade Soak bamboo skewers 1 hour before using. Devein shrimp with scissors leaving shell intact. Mix all ingredients except shrimp until blended. Ad shrimp and marinate 30 minutes at room temper- ature or overnight in refrigerator. Drain and discard Deviled shrimp 1) Preheat the oven to 400 F. 2) In saucepan saute onions, green peppers, and celery in butter until vegetables are soft but not browned. Stir in flour, mustard, salt, and milk; cook over medium heat, stirrring constantly, until sauce thickens. 3) Lime grilled shrimp In a glass or other non-reactive bowl, mix together all the ingredients, except the shrimp, until well combined. Add the shrimp, turning to make sure each is thoroughly coated. Refrigerate for several hours, turning once or twice. If using wooden skewe East indian shrimp in a tandoori marinade Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or any pan that will hold them in one layer. Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely. 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